Dying couscous to look like caviar

[gfron1]

I wasn't trying to make these vegan, in fact, they were served over guinea fowl egg. Hopefully Chris Hennes will post pics from the dinner. I ended up making Swedish Caviar where I used beet juice and tapioca. And yes, it became glutinous, so I rinsed it with extra rice vinegar which worked nicely. They turned out great so I'll make sure Chris sees this topic - I was too busy to take pics.

[Chris Hennes]

I see it -- here was gfron1's finished creation....

Tyler kept trying to insist that they were couscous, and I kept trying to insist that even if that's what Rob said he was going to use, there was no way this was couscous! Glad to hear I was right for once (Tyler was usually better than me at identifying whatever was appearing on our plates).

The hard-core beet lovers at the table thought they were great. While I like beets, apparently not well enough to enjoy this one... (sorry, Rob!). The tapioca was very glutinous, which is not my favorite texture ever, and I don't think I could get past that. The egg on the bottom was tasty, though!

[gfron1]

No apologies needed - I'm not a fan of beets either so it wasn't my favorite. Like I said, if I were to do it again - and I will - I would completely douse/rinse the pearls in a rice vinegar solution to completely remove the glutinous, gloppiness of it all. I might also consider some sort of oil rinse to slime 'em up a bit - in a good way.

The egg on the bottom was a locally raised guinea fowl egg soft poached.

[Tri2Cook]

Cool Rob! Now when do we get to hear about the entire menu?

[gfron1]

HERE it is.